Season and Cook the Chicken

• Season the chicken tenderloins with salt, pepper, and garlic powder.
• Heat olive oil in a large skillet over medium heat.
• Add the chicken and cook for 5–7 minutes per side until golden brown and fully cooked. Remove from the skillet and cover to keep warm.

2. Prepare the Garlic Butter Sauce

• Melt half of the butter in the same skillet over medium heat.
• Add minced garlic, red pepper flakes (optional), and ½ tsp salt. Sauté for 2–3 minutes until fragrant.
• Increase the heat to medium-high and pour in the white wine, scraping up any browned bits from the skillet.
• Let the wine reduce by half, about 5 minutes, and reserve 2 tbsp of the sauce for drizzling later.

3. Toast the Rice

• Add the uncooked rice to the skillet with the remaining butter.
• Stir for 3–4 minutes, allowing the rice to toast lightly and absorb the garlic butter flavors.

4. Cook the Rice

• Pour in the chicken broth and remaining salt.
• Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally during the first 15 minutes.

5. Assemble the Dish

• Once the rice is tender, sprinkle the grated Parmesan cheese over the top. Stir gently until melted and creamy.
• Return the cooked chicken tenderloins to the skillet, placing them on top of the rice.
• Drizzle the reserved garlic butter sauce over the chicken and rice.

6. Rest and Serve

• Cover the skillet, remove it from heat, and let it rest for 5 minutes to allow the flavors to meld.
• Garnish with additional Parmesan cheese and fresh parsley, if desired. Serve hot and enjoy!